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triple chocolate brownie

The Ultimate Triple Layer, Fudgy Brownies

Kelly
Decadent and irresistible, these are The Ultimate Triple Layer, Fudgy Brownies! Dense, fudgy brownies with an Oreo cookie base and a satiny, chocolate fudge glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 474 kcal

Ingredients
  

For the Oreo cookie crust:

  • 1 ½ cups finely ground Oreo cookie crumbs 17 cookies (6.75oz, 191g)
  • 4 tablespoons melted butter 2oz, 57g

For the brownie:

  • 1 cup butter melted and cooled (8oz, 227g)
  • 4 ounces unsweetened chocolate melted and cooled (113g)
  • 4 large eggs
  • 2 cups granulated sugar 14oz, 397g
  • 1 ¼ cups all purpose flour 6.25oz, 177g
  • 2 tablespoons unsweetened alkalized cocoa powder
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces semisweet chocolate chunks 227g

For the chocolate fudge glaze:

  • 3 tablespoons butter melted and cooled (1.5 oz, 43g)
  • 1 ounce unsweetened chocolate melted and cooled (28g)
  • 2 cups confectioners' sugar sifted (8oz, 227g)
  • 3 tablespoons milk
  • pinch of salt
  • 1 teaspoon vanilla

Instructions
 

For the Oreo cookie base:

  • Preheat oven to 350 degrees F.
  • Prepare an 8 inch by 8 inch baking pan, see note, and spray the inside with cooking spray.
  • Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
  • Bake in 350 degree F oven for 5 minutes.
  • Remove from oven and let cool slightly while preparing brownie batter.

For the brownie:

  • In a medium mixing bowl, whisk eggs and sugar until blended.
  • Add cooled melted butter and melted chocolate and whisk to combine.
  • Combine dry ingredients in bowl and sift over chocolate mixture. Stir with a wooden spoon or rubber spatula just until combined. Do not over mix.
  • Add semisweet chocolate chunks and stir gently to combine.
  • Pour into baking pan and smooth the top.
  • Bake in 350 degree F oven until set, about 40 minutes. Be careful not to overbake or the brownies will not be fudgy. They should be slightly underdone.
  • Remove from oven and let cool 5 minutes before adding glaze.

For the chocolate fudge glaze:

  • Combine glaze ingredients in a mixing bowl and stir only to combine. Do not over mix. The glaze should be smooth but not whipped and airy.
  • Spread glaze on brownies 5 minutes after removing from oven.
  • Let brownies cool several hours to room temperature. Refrigerate until chilled.
  • Remove brownies from refrigerator and remove from pan.
  • Cut into squares.
  • Store brownies in a covered container in the refrigerator or a cool room temperature.

Notes

  • A 9 inch by 9 inch baking pan can be used. The brownies will be somewhat thinner and the cooking time may need to be adjusted slightly.
  • I use a baking pan with a removable bottom which comes in handy for easily and cleanly removing brownies and bars from the pan. I line only the bottom with a square of baking parchment.
  • If you don't have a removable bottom pan, you can line the baking pan with aluminum foil so that the brownie lifts out neatly.

Nutrition

Calories: 474kcalCarbohydrates: 65gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 266mgPotassium: 209mgFiber: 3gSugar: 33gVitamin A: 595IUCalcium: 41mgIron: 3mg
Keyword fudgy brownies, triple layer brownies
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